Baking in Kenwood BM-210

I just took out a sieve. Some of his top turned out to be completely white, albeit convex. Then it will cool down, take a picture inside and out, taste it and unsubscribe.

Is there no milk in this sieve?

[Hairpin]

Hairpin, there is milk. Here is the prescription:
Sieve 700gr from Elena4ka (adapted for Kenwood VM-210).

Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3486.0>

Opara
Wheat flour 200g flour
Dry yeast 1 hour l.
Warm water (40⁰С) 180ml
Dough
Warm water (40⁰C) 90ml (replaced by 70ml milk + 20ml water)
Sunflower oil 1 tbsp l
Wheat flour. 200g
Salt 1 tsp l. (I put more than -1.25 st. l)
Sugar 1.5 tbsp. l. (I put less than -1st. l)
Dry milk 1 tbsp. l. (if you don't add fresh milk)
Attention! more flour may be needed! The dough is liquid according to the original recipe, I already reduced it by 30 ml of water here.

Opara Knead the dough in HP. Bet on? 8-16? hours before ripening (probably better at night and not in a cold place). Ripe dough increases in volume every 6 (I think it rose less, but the smell was soooo alcoholic ...) and begins to fall. The structure of the ripe sponge is net, the smell is sharply alcoholic

Dough First, pour all the liquid components into the dough, then loose. Knead the dough. Further in the original, the process is as follows:
Left to swell for 30 minutes.
Then - kneading for 25 minutes, 1 rise - 40 minutes.
Deboning - 1 minute, 2nd rise - 1 hour 20 minutes
Baking - 50 minutes.
The most difficult thing is to choose a program. I think most likely 1 (or 3), but definitely not 2, there the first kneading time is 16 minutes, and the second time is 20 minutes. I just put it on 2, so the dough was kneading, kneading ... I really thought that it would not rise at all. And on the contrary, it flooded, until the end of the program 1h 50min, I had to run away, I think, the dome would stop and fall, well, I turned on the baking, but there was no deboning, as a result, the roof seemed to lag behind the crumb.
The bread as a whole turned out good, the crumb is not so loose. But I don't know if I will still try it - my body does not accept some baked goods well, apparently the sponge dough also belongs to it)

Very pretty, and the dome has not fallen! Smart girl!

And I'm trying to find the stages of our programs on the Kenwood website. Not working yet ...

[Hairpin]

Hairpin, and this is your cheese-onion? It seems to me that he stood or there is a lot of yeast (although only 1 h. L.), So the roof fell - it was too high!

Noooooooooooooooooo! I have a disease - an excess of water. Here is the dome and the opal. But in my next lists it is not (it is - onion).
Let me throw in a couple of quotes (I read it myself in the morning). Quotes from here https://Mcooker-enn.tomathouse.com/in...71.0 , but I think you will not read it in full soon.
The quotes themselves:

if using a scale, first weigh the required amount of flour, and only then sift it.
The volume of sifted and wholemeal flour will be different, which will not coincide in the end with the amount of flour indicated in the recipe.

Hard water is better for baking bread.
Soft water contains various salts, especially magnesium, which soften the flour and the dough can "float", become softer, more than required.

Do not mix salt directly with yeast (or add it to yeast solution). The relatively high salt concentration neutralizes the yeast.

Too much sugar also interferes with yeast activity.
Some housewives ask why, when they put sugar in the yeast dough, the pies are unsweetened. This means that all the sugar the yeast has "eaten". Therefore, it is very important to accurately observe the ratio of all ingredients.
Yeast will not play without sugar, but if there is an excess of it, the dough will not work.

That's why in different angles ...

Noooooooooooooooooo! I have a disease - an excess of water. Here is the dome and the opal.

You do not have an excess of water - but an excess of all the liquid in the dough!
Water and liquid in dough are different!

Any cheese also contains fat, oil, water and other liquid.
You left this out and added a lot of water + a lot of cheese.

Read more and here information

Water as a component of the dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0

[Admin]

But there is only one conclusion - it is necessary to reduce the amount of water ... It makes no sense to reduce other components.
Yes, I still have flour ... Sifted before weighing ...
In short, I have where to move!

Admin, thanks for the support! At some point it seemed to me that you no longer have the patience to answer the same questions for the thousandth time ... It seems that you have left. I think this is great. I even now envy you. I myself am an engineer. I can calmly answer the same question only three times. Then I get nervous. And on the tenth ... Well, definitely Medusa Gorgon. And you are smart. Bear with us beginners ...

I wonder how, then, to knead such bread with cheese? Should the first kolobok be very cool then? - after all, cheese is added later, and will give its water later too?
And today I again baked a brioche, and again successfully, even better than the first time, because I removed the stirrer (by the way, it was easily removed) and the middle was "uniform".
And when sifting, the volume increases (it only affects if you measure with cups after sifting), sifting has very little effect on the weight (if the flour is clean - a couple of grams) ...

Yes, I still have flour ... Sifted before weighing ...

Bear with us beginners ...

1. Only emotions ... I have not offered this anywhere

2. If the beginners, about whom you are also talking and "went to where I constantly send them," and even read everything that I write so hard for them ... Then the flour would be sifted after weighing ...

3. Thanks for the kind words! For my emotional character - a soothing balm that all this someone needs

[aynat]

aynat
Actually, I put sliced ​​/ grated cheese straight into the water. That is, I had a liquid phase - water + fried onions (he was already floating in a frying pan) + cheese.
That is, the cheese is not squeaky, but the very beginning.
I have this kind of cottage cheese. eighteen%
Admin
The fact of the matter is that I read here # that you first need to weigh and then sift. Because of this error, the purity of the last experiments has disappeared ...
It is simply impossible to read everything at once, so we read a little.
That's all we need !!!!!!!!!!!


I went to write a report on baking French bread! I'll publish it by lunchtime.

[Hairpin]

Hairpin, and you try to put a bucket from a bread machine on the scales, zero and sift flour there (it is very convenient to use a sieve mug), then you will get as many grams as you want. Convenient and no need to use extra dishes and pour flour

[Lenusya]

Lenusya
The fact of the matter is that you can't do that ... First you need to weigh the flour and only then sift it. When sifting flour absorbs moisture on one side and increases in volume on the other. Somehow I will compare both options and see the difference in percentage ...
And I remember very well about the vibrating screen. Now I would now get to the METRO. They can be seen nowhere else. Maybe there is no METRO ...

[French bread]

I baked French bread yesterday! First I took the recipe, which I published a few posts above, and my hair began to stir quietly ... How did I count it ?! I counted it. It turned out like this:

French bread
Ingredients (700 g):
water - 190 220 ml;
Wheat flour - 630 315 g; + 2.5 tbsp. l. in the course of the play
salt - 1.0 tsp;
sugar - 1.5 tsp;
dry yeast - 1,5 1.0 tsp
program 2

When I began to lay out the ingredients, I noticed that there was no oil here. None. There are many recipes on the forum without butter, but I have always bypassed them. I took out Extra Virgin ... But the purity of the experiment won, and I didn't add oil. Measured, weighed, sifted, dug holes and launched HP. About five minutes after the start of the first batch, I climbed into the bucket with my whole hand and felt the bun. The whole hand was in the test. I sifted another tablespoon of flour into the bucket. About four minutes later I climbed up again. The dough continued to stick.I added one more spoon and ... after a couple of minutes, the dough went in bursts.

At first I had time to get upset, to bring a decanter of water, but the thought of the frequency of the experiment (as I will later count how much I swelled) won, and I did not add anything. By the end of the first batch, the dough felt like a sticky earlobe ... At the beginning of the second batch I added half a tablespoon, and although the dough was sticky, I didn't add any more. I was afraid that I would fill it, and the batch would end ...
One and a half to two hours before the end, the bun began to rise and the roof became very convex, but in forty minutes ... The dome, as I always had, began to fall off ...

To the above, I can only add that since I have never baked bread without butter, there was no such process of shaking it out of the bucket either. At first I just shook him, as usual, but after about five minutes I realized that it was not working out very well. Then she began to shake bouncing. Didn't help either. The wooden spatula did not fit into the gap between the bread and the bucket. In short, she kneaded him with a straight iron spatula, shook him, jumped and he fell out.

The bread turned out to be successful. Really resembles those 25 kopecks loaves. The crust is very crispy and leaves a lot of crumbs when cut. Inside, it turned out to be airy and ... a little rubbery, or something ... But those French loaves were also a little rubber inside. I think if only one more spoonful of flour, the dome would be better. I leave this recipe for revision.

Weekend plans: recipe rye aynat (taking into account my flour) and buckwheat with pictures.

[Lenusya]

Lenusya
When sifting flour absorbs moisture on one side and increases in volume on the other. Somehow I will compare both options and see the difference in percentage ...

All the same, you pour water at risk in a glass - you don't think you could have poured 1-2-3 ml more or less, by the way, this issue was discussed somewhere
It's like: what is heavier than kg of fluff or kg of lead.
For a couple of seconds, the flour does not adsorb any moisture, from where, from the air or something, it will not have time. It increases in volume not due to the fact that it becomes heavier, but because of the air, which is saturated with sifting. And the difference of 1-2 grams is not important. At home, you cannot measure the moisture content, the water absorption capacity of the flour in your bag, then they must be taken into account.
In general, of course, it's up to you
This method saves me a lot of time

[Lenusya]

Lenusya
It's easier to just check.

I read several times about cases when someone bought HP XXXXXX and nothing worked, and then changed to Panasonic and the bread turned out to be wonderful. I understand that HP Panasonic are at least one level higher than others. You have Panasonic. It is possible that you do not represent the problems that other stoves may have ...

But I don't regret having Kenwood. It seems that if I had bought Panasonic right away, I would not have had the opportunity to gain as much experience as we are now with aynat. HP is not eternal, so if the next models we have with aynat will be Panasonic ... Yes, + the accumulated experience ... My head is already spinning from the fact that we are baking it!
And visually it is more pleasant than Panasonic ...

But the results of comparing the weight of sifted flour and wholemeal - for me!

Hairpin, I also put the bucket on the scale and sow. I do the same with shortbread biscuits. And you can't keep track of the humidity (at least for me) - the flour is completely different, so often - by eye ...

I also put the bucket on the scales, and pour water (it’s lazy for me to measure it out with a glass), and I sow the flour right into the bucket, and everything else too. I just zero the weight, and then add the ingredients.

[aynat]

aynat
Here's another dug, maybe you will also be interested (if you have not read it before):

In wheat dough for various bakery products, the amount of water can vary from 35-40 to 72-75% by weight of flour.

a) All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough.
Otherwise, it will be difficult for the dough to rise well.

b) Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thinned.

d) Milk makes the dough fluffier, softer, gives it elasticity, firmness. But they shouldn't be abused: it should always be less than water, or half with waterotherwise the dough will be difficult to bake.
Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.

The approximate amount of liquid in %% to the amount of flour for the bread maker is given in the calculation below.

1) Rye bread (includes 2 groups) - from wallpaper, peeled and seeded flour.
This means that for 1000 grams of rye flour, you need to take about 655 ml. liquids.
For 500 grams of flour, approximately (500 x 65.5%) 328 ml is required. liquids.

2) Rye-wheat and wheat-rye bread.

This means that for 1000 grams of rye flour, you need to take about 595-645 ml. liquids.
For 500 grams of flour, approximately (500 x 59.5-64.5%) 298-323 ml will be required. liquids.

3) Wheat bread made from wallpaper, premium, first and second grade.

This means that for 1000 grams of rye flour, you need to take about 565-595 ml. liquids.
For 500 grams of flour, approximately (500 x 56.5-59.5%) 283-298 ml will be required. liquids.

I got everything from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0

[Hairpin]

Oh, how many of us have become here. And then all together and together, in our own juice, so to speak, we cook. There are no even new ones ...
Hairpin, French somehow doesn't inspire me (not yours, but in general - why is it better?), although for the sake of experiment you can try it. And I just put the cottage cheese ... Experimental ... Everything in its own way, but with cottage cheese ... I will inform you about the results additionally.

I read several times about cases when someone bought HP XXXXXX and nothing worked, and then changed to Panasonic and the bread turned out to be wonderful. I understand that HP Panasonic are at least one level higher than others.

But the results of comparing the weight of sifted flour and wholemeal - for me!

And I have been baking bread for 10 years and doing other things in the Hitachi 303 bread maker, including all the bread baking in the bread maker presented at the forum.
And even in my thoughts there is no change to another.
It all depends on experience and the desire not to copy others' recipes "to a penny", but to do and exercise on your own stove, to learn its capabilities and be friends with it.

Don't waste time on these experiments, everything has already been said and done before you.
Use the best practices and advice of others, learn from the mistakes of others and develop for the better.
And you yourself can make mistakes

Unfortunately, many novice bakers (and not only beginners) believe and even expect that by copying the recipe of the bread they like, they get a full guarantee that they must also get exactly the same bread as in the photo from the recipe.
And nothing needs to be changed, no effort should be made to finalize this recipe, to understand the meaning of what is in the recipe, dough kneading, in principle, the products themselves, flour and so on. According to the principle: I threw everything away - and everything will be baked by itself, that's why the oven is called automatic.
And they are terribly disappointed and offended when their expectations of bread do not come true and instead of good bread they get “soles” or “smears”. And, as a rule, everyone is blamed - from the authors of the recipe to the bread machine itself. Except for himself, who does not want to understand that it is also necessary to work hard on baking bread. This is the same as learning how to cook borscht, bake pancakes, biscuits and other dishes. Only there it is customary to ask in order to learn, but with bread it seems easier - threw it in and got it ready.
Actually this is not true.
It must be remembered that bread is serious! You need to learn to bake bread, and learn constantly. From the very beginning - from the study of the products (ingredients) that make up the bread, from the study of the preparation of dough, its proofing, then the principles and approaches to baking the bread itself, etc.

[In my subject number 3 it is written:]

"Admin
The fact of the matter is that I read here # that you first need to weigh and then sift. Because of this error, the purity of the last experiments has disappeared ... "

I raised the link you indicated, here is what is written in this topic verbatim:

In my subject number 3 it is written:

To measure bulk, liquid products (ingredients) in the text, we will introduce the concept of "under the knife". This means that the products indicated in the bread recipe (other pastries), measured with a measuring spoon (tablespoon, teaspoon), or a measuring glass (cup), should be cut off from above with a knife along the edge of the measuring glass after pouring it into a measuring container. Thus, the products are measured "without a slide" from above, but only what is included in the measuring dishes. If this is not done, then the weight of the products indicated in the recipes will differ from the actually measured in a larger way, which will entail a discrepancy and correction of the weight of the products.

FLOUR
The flour should be measured with a measuring cup, which is attached to the oven. Pour the required amount of flour into the cup, but do not tamp it, but simply compact it slightly, tapping the cup on the table, and cut off the excess with a knife (called "under the knife").

We measure (weigh) the flour into a separate bowl and then be sure to sift through a sieveto remove various impurities "byaki" and saturate the flour with oxygen, it is very useful for her, which will have a positive effect on the quality of the finished bread.

REMEMBER:
1.If using measuring cups, first measure out the required amount of the flour before sifting.
2. If using a scale, first weigh the required amount of flour, and only then sift it.
The volume of sifted and wholemeal flour will be different, which will not coincide in the end with the amount of flour indicated in the recipe.

[curd]

I report on curd
A la your Curd.
Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7130.new;topicseen#new>

Warm milk 200ml
honey 1 tbsp. l. (need less - 0.5 !!! smelled of honey very strongly)
Sour cream 20% 1 tbsp. l. (an ordinary spoon with a slide, put it because the cottage cheese is low-fat)
draining. oil (room t) 15g
cottage cheese (5% fat) 100g
wheat flour 400g (we control the bun!)
Salt 1 tsp
Yeast dry. 1.25h l.
On the tip of the knife - saffron (was not)
Basic program (-1-)

The bread looks like butter, I ate it with tangerine jam!

I tried the -8- dough program. Result:
Dough for pies, sausages in dough
Topic: Pies "Delicate"
Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99.0>

I made the dough with a trace. ingredients
Milk 200ml
Butter 80gr (approximately, finely chopped, soft)
Egg 1pc (whipped with a whisk, half into dough, half to cover)
+ Grows. Oil 1 tbsp. l. (I don't know why, but I added)
Wheat flour. 400gr (we follow the bun !, I had a firm, plump)
Sugar 1 tbsp. l.
Salt 1 tsp
Yeast 1 tsp (As usual, Pakmai, I have enough)
Mode - 8 -test

Knead the dough (full mode, 1.5 hours), refrigerate for 1 hour. (I put it in a bag, the dough fits even in the refrigerator). An hour later I set aside half (the dough does not stick to my hands and was perfectly taken out of the bucket after kneading), divided into 9 pieces (I had so many "Little" sausages), kneaded directly with my hands (without rolling it with a rolling pin) - it seemed thin, rolled the sausages into the dough , gave a distance of 25-30 minutes, greased with an egg and ... in the oven! They stood at me for 20 minutes at t 180⁰ and did not want to blush, I had to turn on the upper grill. They immediately blushed and I pulled them out. Covered with a towel to soften. 15 minutes and ... that's it! Bon Appetit!
According to grateful bakers, the dough is best suited for savory fillings.

[Hairpin]

In connection with testing the "dough" mode, the question arose: this mode is 1 kneading - 20 min + proofing 20 min + deboning (10 sec) + proofing 50 min. Can use modes 8 + 12 for baking rye, i.e. dough + baking. I baked rye on Saturday on 1 program - the result is worse than the previous 2 times - the top sagged quite a bit (rather, it didn’t sag, but got bogged down), but it was less airy. I would like to achieve a stable result before N.G., otherwise I was invited to visit with my bread.
Hairpin, and how are you?

aynat
On the weekend, the experimental was only rye. The gingerbread man mixed up to the state of an earlobe (I remember that Admin advised a drier gingerbread man), but it turned out that way ... And finally got confused. The one with the collapsed dome was very porous, and this one was too dense. It turns out that when there is an excess of water, the bread is porous and airy (one cheese as it rose.But it’s only 700 grams), and when the norm is too dense… I’m already starting to think that a convex dome is not a sign of tasty bread… To the taste of my household, we need to keep a balance. That is, I need a dome - a gentle one ... In addition to the rye baking Brioche (I often bake it). In the struggle for a convex dome, she reduced the amount of water from 160 to 140 ml. It was baked 30-40% lower ... My daughter called it a square and found it unsuccessful ... Next time I will take 150 for Brioche ...
Maybe change the flour ... Maybe because of Makfa, everything turns out this way ...
The plans include buckwheat and the fight for corn.
About 8 + 12 somewhere that I read, I'll go look.

P.S. I don't have an Internet at home, only at work. Here I am for the weekend and disappear.

[Lenusya]

Lenusya
I checked the weight of the sifted and whole flour. The error was 0.5%, which can be from the inaccuracy of the scales to the inaccuracy of my hitting the cup. I think that in my case you are right. Can be sown directly into the bucket.

[Admin]

Admin
I think that the rule to first weigh, then sow is given based on the high probability of the difference in the weight of flour in either state. All the same, I adhere to the point of view that it depends on the humidity. It is quite possible that in conditions different from mine (for example, Tashkent in summer) the difference can be significant. But if there is no difference according to the experimental data (as in my case), then this rule can be neglected (occasionally insured by checking).

aynat
The gingerbread man mixed up to the state of an earlobe (I remember that Admin advised a drier gingerbread man), but it turned out that way ... And finally got confused.

Girls, you stubbornly attribute to me what I did not advise you.

Here are my words from post 45

"Girls, it also depends on what proportion of different flour you have.

I bake buckwheat from wheat 40%, rye 40%, buckwheat 20%, - then kolobok is cooler.

If buckwheat flour is only 10-20%, and the rest is wheat then an ordinary wheat bun.

If wheat-rye bread with rye flour is up to 50% of the total flour, then bun is softer than ordinary wheat - no daub on the bottom of the bucket, and there should be no commas on the sides of the bucket, this is extra liquid. "

The same is written in the Bread Baking Manual.

Yeah ... uh-huh ...
Admin respect and respect! I really have a cool bun in my memory, but in my bread it should have been a sticky lobe ...
Boom to try!

aynat
Here's what Alexandra advised me:

Hairpin,

When you take out the spatula, the kneading does not occur. Proofing only and then baking
You do not have Panasonic and the batch goes right away.

It will suit you, as I recommended above:

FIRST KNIT (any program, the longer the kneading, the better, if there is - choose where the kneading is with heating), then turn off the stove and turn on the FIRST kneading, at the end of the first kneading, take out the dough, take out the spatula, form the dough into a bun, return to bucket, remove the stove from the pause and then CONTINUE THE SELECTED PROGRAM (for example, whole or diet or French bread) TO THE END, including pastries.

So, the FIRST KIND of any complete program + FIRST KIND + REMOVE THE BLADE + CONTINUING THE SELECTED PROGRAM TO THE END

To try it, you need to find a program with a long warm-up period. At 12 (sandwich) - the batch is long (about 24 minutes), but whether it was warmed up ... I don't remember. For 2 - the first batch is 16 minutes, and again I do not remember the warmed one. And the dough (whether the batch is heated ...

Your curd, it seemed to me, the dome sagged a little. I am beginning to fear that I am contagious (with my diagnosis of too much water).

On the program, the dough is kneaded for 20 minutes and it warms up a little, at least the HP was lukewarm from below. It seems to me that 20 minutes of mixing is enough. Now I'm going to put 8 + 12, I have to see what happens. I have new rye flour, I will adapt to it, I have a lot of it - 10 kg.
With the curd, I got a kind of wave on the roof, maybe because I pulled out the blade - stretched the dough?

But the curd is fluffy ?!

I put everything in rye, the bun is already kneaded, I'm waiting for deboning.
The curd was fluffy, just a little below my last brioche (compared to the last 1cm piece).With jam. I cooked strawberry again on Saturday, I highly recommend trying it!

I don't have time before the jam ... I don't have enough time ... But I lick my lips ...

Everything is already baked. I photographed all the stages, I got up well, I will post the pictures in the evening.

[Admin]

Admin
I think that the rule to first weigh, then sow is given based on the high probability of the difference in the weight of flour in either state.

Do not come up with anything superfluous.

1. flour is weighed in the required amount (or measured), as much as required for the dough.

2. the flour is sieved to oxygenate the air, for better yeast performance.

If you do the opposite, the weight will not converge.
And it doesn't matter that the weight won't come together, you can adjust it with a bun. It is important to saturate the flour with oxygen.
And nothing to do with the moisture of the flour. If the flour is damp, add less liquid to the bun.

All this is written in the Manual.

[Admin]

Dear Admin, can you tell me the approximate time for proving rye-wheat bread (60% rye + 40% wheat flour). With one batch (20min) and proofing 1h10min. (on the dough mode) I did not like the splendor of the bread (there was no "hole" at the bottom, I sifted the flour) only 400 g of flour, 1.25 h of yeast. l. I am experimenting with the existing programs in the absence of the rye program. Thanks in advance for your help.

[Admin]

Dear Admin, can you tell me the approximate time for proving rye-wheat bread (60% rye + 40% wheat flour). With one batch (20min) and proofing 1h10min. (on the dough mode) I did not like the splendor of the bread (there was no "hole" at the bottom, I sifted the flour) only 400 g of flour, 1.25 h of yeast. l. I am experimenting with the existing programs in the absence of the rye program. Thanks in advance for your help.

You should immediately imagine that bread with 60% rye flour will be too heavy for baking.
And with so much rye flour, you need to "try" to make lush bread.
For this, it is better to use sourdough or other foods that give the dough airiness when baking. For example, add boiled potatoes, malt, dark beer, whey, a little kefir, even a grated apple to the dough.
The absence of holes at the bottom - this is a heavy and low dough, the dough did not rise well.
Yeast on rye dough can be added to 400 grams of flour 1.5 tsp.
If you choose the program yourself, then try the next mode.

We put all the products in the bucket of the bread machine, turn on the Dough mode.
We do the kneading - pause - kneading, for a total of 9 + 5 + 16-24 minutes (in my program), about 30 to 38 minutes.
Proofing in a bread maker about 1,5 hour before doubling in volume.
Next, baking.
Make the dough in a bread machine very soft, much softer than a wheat bun (but so that there is no daub at the bottom and does not climb a comma on the wall).

Not for advertising, but for clarity, look here
Wheat Potato Bread (Baking Options) by Admin. (post 13)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.105

In this version, just 65% of rye wallpaper flour (wholemeal). So pay attention to the texture of the dough (soft, it is difficult to work with it, just after kneading in a bread maker), how the dough rises in the form, and the dough in your bucket will rise as well. In principle, my dough rose well, the dome is good. Control the rise of the dough not by time, but by the effect of its rise - doubling, this was about 1.5 hours for me. The dough should be ripe for baking (doubled), and how long will it take - maybe 1.0 hour, maybe 1.5 hours. At this time, the porosity of the crumb is born.

Pay attention to the amount of yeast, and the ingredients in the recipe that can give the crumb airiness. Please read carefully.

It turns out that for "airiness" you need to select the amount of yeast, the appropriate products and adjust the state (softness) of the bun, and let the dough ripen.
Try to look at the pictures and use the pens to control the condition and texture of the dough.

Everything is quite simple - it remains to be done.
But you already have to try, learn to feel the dough with your hands.

This is how I can answer your question.

[Admin]

Admin!
Well, what a smart girl you are! When I see your posts, I remember how Ellie went to see Goodwin. Well, like we are with aynat two, two, two, and then it turns out that they see and hear us ... from above ... and then a thunderous voice is heard ... For some reason I really imagine you somewhere from above ...

[I put 1.25 tsp.]

promised photo session

Elena Bo rye recipe from post 8 in this thread
Water 280ml (with kvass)
Kvass dry 2 tbsp. l. (I had dry kvass from Rospak)
Rast. Oil 1.5 tbsp. l.
Apple cider vinegar 6% 6-7ml (I had 6%, in the original 5%)
Wheat flour. 160gr
Peeled rye flour 240g
Yeast 1.5 tsp I put 1.25 tsp.
Sugar 1 tbsp. l.
Salt 1.75 tsp
Chicory (for color) 1st. l. (you can not put it, I didn’t put it I didn’t have)
3 minutes after the start of the kneading
Added 1 st. l. wheat flour, so that there is no "daub at the bottom of the bucket"

2 minutes before the end of the batch and after deboning (the blade is pulled out)

1 hour 6 minutes after the start of the kneading and 1 minute (1 hour 29 minutes) before the end of the rise

The result is heavily eaten

It seems to have risen well, but from below - low-air ...

The result is heavily eaten

The result is not even bad at all, and then bring it to perfection

from above ... and then a thunderous voice is heard ... For some reason I really imagine you somewhere above ...

Yes, I sort of choose the word so that it is quieter ...

[aynat]

aynat
Duplicate the name of the bread and ingredients on top of the photo session. For heightened effect.

Hello everybody! I looked at this topic again and did not believe my eyes for 7 pages already!
And the admin wrote that the topic is closed!
Many thanks to everyone for the recipes, they really fit our stove!
The Italian pizza turned out to be especially cool.
Happy New Year, everyone!